Hi. I’m Chef Phil Anderson with Harris Theodore. And what a gorgeous day it is to be on the back deck grilling. Okay, and that’s what we’re going to do.

We’re going to do a marinated lamb shoulder. And what I’ve done in the kitchen today was I took about a pound of the lamb shoulder, and then I took some brown sugar and some orange zest, orange juice and some Dijon mustard, thyme, salt and pepper. Now, not a lot of it. It’s a marinade. We marinated it and we’ve put it in the refrigerator for about an hour and a half. We took it back out of the refrigerator, brought it to room temperature and it’s now ready to grill.

Now, we’re going to grill on indirect heat and direct heat. First is direct heat. That’s when the heat sources from the bottom coming up giving it a nice char. And then, we’re going to move it over to the indirect and uncover it. That way, the ambient heat will slowly cook this beautiful lamb to a perfect medium rare. So here we go. Isn’t that beautiful? There we go.

You see, I’ve reserved some of the marinade. I didn’t marinade it together. I kept it separately because when that’s finished, I’m going to put some more of that marinade on it and get the extra flavor from it.

So right now, we’re just putting this to under about 500 to 600 degree heat. I can smell the thyme and the mustard. We’re going to go square markings on this one today. That’s when we put the meat on the bars, and then we’re going to completely turn it to a 45-degree angle and mark it that way. Now, the proteins are sticking to the bars. And what we’re going to do is we’re going to wait long enough for it to release. And when it releases, we know that we have a nice marking.

See, it’s still thick in there. It doesn’t want to move. Okay. It’s coming up so we’ve got the marking. Now, the meat is going to cook a lot faster when it has as a bone in it. So always keep that in mind. If it’s a boneless product, it’s not going to cook as fast.

Okay, we’re going to move it to the indirect heat and you want to cover it now. So, we’re going to let this sit here for about three to four minutes for my liking. So, it’s probably about medium-rare now. That’s nice. Now, I’m going to put that marinate—I didn’t use this portion for a marinade. I kept it separately. A little before that back over the top. I’m going to let this rest for about five minutes before I do anything to it. And there it is. The lamb shoulder with an orange mustard glaze. I hope you enjoy it.

This lamb dish was paired with a Robert Mundavi Pinot Noir from Carneros. Now Robert Mundavi is known for their great Pinot Noir. And this region, this growing region in Carneros is second to none. The two are a match made in heaven.